Reduction of Pathogens Using Hot Water and Lactic Acid on Beef Trimmings

Beef trimmings from young or mature beef cattle were obtained commercially. Trimmings within age type then were inoculated with about 6.0 log 10 CFU/mL of rifampicin-resistant. Escherichia coli O157:H7 and Salmonella typhimurium (ATCC 13311) were randomly assigned to 1 of 3 treatments (control; 95 °C hot water alone, or with 2% L-lactic acid). After treatment, trimmings were ground, held for 0, 14, 28, or 42 d in chub packages at 4 °C, and total aerobic plat counts, E. coli O157:H7, and S. typhimurium counts were determined. Non-inoculated trimmings were also treated and samples were evaluated for pH, fat, moisture, TBA, meat color by colorimeter, and meat color, and odor by trained sensory panels. Trimmings treated with water or hot water plus lactic acid reduced levels of E. coli O157:H7 and S. Typhimurium and tended to be darker after treatment. Meat odor in the final product was not affected by treatment.

[1]  M. Hunt.  Guidelines for Meat Color Evaluation , 2001 .

[2]  J. Savell,et al.  Use of hot water for beef carcass decontamination. , 1998, Journal of food protection.

[3]  R. Phebus,et al.  Effectiveness of Trimming and/or Washing on Microbiological Quality of Beef Carcasses. , 1995, Journal of food protection.

[4]  J. Savell,et al.  Comparison of Methods for Decontamination from Beef Carcass Surfaces. , 1995, Journal of food protection.

[5]  D. S. Hale,et al.  Hot water decontamination of beef carcasses for reduction of initial bacterial numbers. , 1993, Meat science.

[6]  M. G. Smith.  Destruction of bacteria on fresh meat by hot water , 1992, Epidemiology and Infection.

[7]  K. Cudjoe.  The effect of lactic acid sprays on the keeping qualities of meat during storage. , 1988, International journal of food microbiology.

[8]  C. Vanderzant,et al.  Effect of acid treatment of beef strip loin steaks on microbiological and sensory characteristics , 1987 .

[9]  C. Vanderzant,et al.  Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks. , 1987, Meat science.

[10]  R. Field,et al.  Evaluation of TBA Methods for Determination of Lipid Oxidation in Red Meat from Four Species , 1983 .

[11]  C. Kelly,et al.  The effect of temperature, pressure and chlorine concentration of spray washing water on numbers of bacteria on lamb carcases. , 1981, The Journal of applied bacteriology.

[12]  K. Rhee.  MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2‐THIOBARBITURIC ACID TEST OF FISH AND MEAT , 1978 .

[13]  M. G. Smith,et al.  Destruction of Escherichia coli and salmonellae on mutton carcases by treatment with hot water. , 1978, Meat science.

[14]  S. Notermans,et al.  Heat destruction of some bacterial strains attached to broiler skin. , 1975, British poultry science.

[15]  J. T. Patterson.  Hygiene in meat processing plants. 4. Hot-water washing of carcases. , 1970 .

[16]  B. M. Watts,et al.  A distillation method for the quantitative determination of malonaldehyde in rancid foods , 1960 .